Peppery Pork Stomach & Chicken Soup

Rub the pork stomach inside and out with flour and coarse salt, rinse well, blanch for 2 minutes, then slice into strips.

Cut the chicken into pieces, blanch in cold water, skim the foam, remove and rinse.

Add water to a clay pot with the pork stomach, chicken, ginger slices, and peppercorns; bring to a boil.

Reduce heat and simmer covered for 1.5 hours until the pork stomach is tender and the broth turns milky white.

Add wolfberries and simmer 10 more minutes; season with salt and serve.